Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 4
- 1 Tbsp olive oil
- 4 salmon filets 5 oz
- ½ Cup teriyaki sauce
- 4 Cups cooked rice
- 1 avocado diced
- 1 english cucumber diced
- 6 scallions thinly sliced
- 2 Tbsp sesame seeds toasted
Heat oil in a large skillet over medium-high heat. Once hot and shimmering, add salmon. Cook 4-5 minutes; flip and cook an additional 2-3 minutes or until cooked until nearly done. Add the teriyaki sauce to the skillet and cook until hot, slightly reduced, and salmon is cooked to desired doneness.
Divide rice evenly between 4 serving bowls. Top with diced avocado, cucumber, and scallions. Top each with a salmon fillet and spoon remaining teriyaki sauce on top. Sprinkle with sesame seeds and serve immediately.
Serving size: ¼ recipe (1 cup rice, 5 oz salmon, ¼ avocado, cucumber) Calories: 568 Fat: 19.0Carbohydrates: 60.5 Sugar: 7.8 Sodium: 849 Fiber: 4.8 Protein: 37.8 Cholesterol: 75
Adapted from PreventionRD